Sunday, January 17, 2010

Rudy's Corn

Thanks to my friend Barbara for sharing this one with me! For those of you out there who have not heard of Rudy's BBQ restaurant, you MUST go. LOVE love LOVE it. They serve a delicious cream corn and this recipe is just like it.


½ cup fresh parmesan cheese
2 (16oz) bags frozen whole corn, defrosted
½ tsp salt
8 Tbsp sugar
3 Tbsp flour mixed with 3 Tbsp melted butter
1 ½ c heavy ream

Butter a baking dish.

Sprinkle 2-3 Tbsp parmesan cheese over bottom of pan.

Bring whipping cream to a boil, reduce heat and add corn.

Simmer 5 min.
Stir in salt and sugar.

Make a paste out of the butter and flour and stir into the corn, cook until thickened. Turn into baking dish.

Sprinkle rest of parseman

Bake @350 for 30 min.

Can refrigerate unbaked corn for up to 3 days or freeze for 1 month.

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